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Smart, vaulted-ceiling restaurant within this 19th-century mansion turned golf resort. Food, flecked with luxurious ingredients, is fitting given the elegant setting. Expect starters such as
green-lipped mussels with garlic brioche crust, and mains along the lines of pan-fried pheasant and pigeon with braised red cabbage or fillet of sea bass with prawn and sorrel sauce. Also open for
breakfast and afternoon tea.
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